A decadent dessert that marries the creamy richness of cheesecake with the caramelized sweetness of crème brûlée. This recipe features a buttery graham cracker crust, a smooth vanilla bean cheesecake filling, and a crisp, sugary brûléed topping.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
- 4 large eggs
- 1 cup heavy cream
For the Brûlée Topping:
- 1/2 cup granulated sugar (or more, as needed)
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely on a wire rack.
2. Make the Cheesecake Filling:
- In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract and the seeds scraped from the vanilla bean, mix well.
- Beat in eggs one at a time, mixing until just combined after each addition.
- Stir in heavy cream until smooth. Do not overmix.
- Pour the cheesecake filling over the cooled crust.
3. Bake the Cheesecake:
- Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
- Place the wrapped pan in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and water bath, and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
4. Brûlée the Topping:
- Just before serving, remove the cheesecake from the refrigerator.
- Remove the outer ring of the springform pan.
- Evenly sprinkle a thin layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar, moving the flame evenly over the surface until it’s golden brown and crisp.
- If you do not have a kitchen torch, you can place the cheesecake under a broiler on low setting, watching extremely closely, and rotating the cheesecake to brown the sugar evenly.
- Let the brûléed topping cool and harden slightly.
- Serve immediately.
Tips and Notes:
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- Do not overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- The water bath is crucial for even baking and preventing cracks.
- Allow the cheesecake to cool slowly to prevent cracking.
- When using the broiler method, watch the cheesecake constantly, as the sugar can burn very quickly.
- For best results, use a kitchen torch.
- If you would like a thicker crust, increase the crust ingredients by 50%.
- If you prefer a stronger vanilla flavor, you can add an additional teaspoon of vanilla extract.
- Serve with fresh berries or a dollop of whipped cream for an extra touch.
Enjoy your decadent Crème Brûlée Cheesecake!